Sunday, February 21, 2016

Salmon and root Vegetables in Creme sauce

So sorry I didn't get a photo of this: it was delicious.

We have church from 2 to 5.  We usually get home about 6 or 6:30.  It is so nice to have dinner ready and hot.  But today's dinner was going to be salmon and I didn't want the fish overcooked.  

So, I cut up potatoes, peeled carrots and peeled sweet potatoes. I put them all in a bread pan and added 2 T olive oil, and some broth made with Knorr Delikatess Bruhe, a soup base made from all veggies and herbs.  I baked those covered with foil for one hour at 170 degrees C. 

Then I cut the salmon in half, laid it on the veggies, put some onion slices on top and replaced the foil.  This I put in the warm oven, but TURNED OFF THE HEAT.  And we went to church.
Upon arriving home, we found the salmon was perfectly cooked all the way through, not raw but flaky.  And really nice and moist.  I thickened the soup/sauce with  Saucenbinder (für Helle Saucen)  Gravy (for Light sauces), which is similar to cornstarch, but I don't think it is corn.  After it thickened, I removed it from the heat and stirred in 2 heaping T of Creme Fraiche.  Oh, my goodness. 

We are definitely having this again.